I saw this on the news either yesterday or the day before and just shook my head. It baffles me how often we see contaminated food stories like this. I mentally file all stories like this in a category called "why I grow my own". That file gets larger and larger all the time. When you say you still don't have any sesame seeds, do you mean that you don't have any seed to sow or that you've sown it but it hasn't had a chance to produce yet? Chandra grew sesame every year when he lived in Norman.

Cuisinart does have a couple of stand mixers for which you can buy attachments that run from its power-take-off port. Cooks Illustrated thinks highly of the stand mixers. (Equal to or slightly better than the longstanding Kitchenaid champs, according to Cooks.) The smaller one (5 quart bowl, I think) starts at around $350. I do not remember what the larger one (7 quart bowl) goes for. The attachments, which have to be purchased or ordered separately, into a power take off at the top rear of the machine. If I recall, the blender attachment has something like 40 oz. capacity, so it sits pretty tall. I saw it once and it seemed to blend soup reasonably well. Do not know about its performance with other functions. The food processor attachment I saw was small, maybe 3 cups capacity. More of a chopper. There might be other attachments. A lot of on-line and brick-n-mortar retailers carry these so you should be able to find prices and reviews on-line. You also might have been thinking of the Ninja blenders which can be had as part of a "kitchen system" which is supposed to combine several devices using the same power base. There are several versions of this, I recall that Consumer Reports thought highly of one version and not so highly of the others. Ninja used to ba QVC/Shopping Channel item but it has made the leap into brick-and-mortar stores. I saw one on offer at Costco a couple of weeks ago. Not sure which version it was but Colstco was charging either $100 (coupon) or $120. I also recall some detailed discussions of Ninjas in eGullet and Chowhound threads that also discussed VitaMix and Blendtec. Try searching there. (Just tried a search on "ninja" here at THS and turned up nothing, which seems odd.) The only Ninja I've ever used myself was as a blender at a friend's house. It seemed to be an excellent blender and ice crusher. Do a search for reviews. If you are not budgeting hundreds of dollars, Vitamix and Blendtec are probably out of the question because the least expensive models start at $400. To be sure, both are splendid blenders, absolute workhorses and durable enough for commercial use. By all accounts, they do an excellent job of making hummus. Don't recall seeing anything about pimento cheese, so don't throw away that old food processor. Vitamix offers several types and sizes of blender jars. When the largest one (64 oz. capacity) is on the base, the unit is 20 inches tall. From that comes comments about measuring cabinet heights. My recollection of the Cusinart mixer's blender attachment was that it sat even higher when assembled. If counter-to-cabinet workspace is limited, the Cuisinart blender attachment is not going to fit, either.

Here is the recipe I used. It is from a book called "Bread" by Eric Treuille and Ursula Ferrigno. My changes are in italics. Naan 2 tsp dried yeast 1 c milk 4 c AP flour 1-1/2 tsp salt 1 tsp sugar 3 T plain yogurt 2T ghee or unsalted butter -- I used butter Sprinkle the yeast into 1/2 c of the milk in a bowl. Let stand for 5 minutes: stir to dissolve. Mix the flour and salt in a large bowl, make a well in the center and add the dissolved yeast, sugar, yogurt and butter. Mix, stirring in the remaining milk as needed to form a soft, sticky dough. -- as written my dough was quite stiff, I added about 1/4 c more milk than called for Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Put the dough in a clean bowl and cover with a clean dish towel. Let rise until double in size, 3-4 hours. Punch down and let rest 10 minutes. -- I oiled the bowl and turned the dough to coat. Highly recommend doing so Divide the dough into four equal pieces. On a lightly floured surface, roll out each piece to form a round 6 inches across and 1/4 inch thick. Pull one side to form a tear shape, stretch the dough until it is about 10 inches in length. Preheat the broiler on it's highest setting. Preheat a baking sheet under the broiler for about 2 minutes. Place two pieces of the dough on the hot baking sheet. Broil for about 2-3 minutes per side, until puffy and golden. --watch carefully, once it starts browning it goes very fast! Repeat with the remaining two pieces of dough. Linda

That looks really good. Very different flavor, and treatment. LOL on the plate with pita for those who don't want to eat bread. ;) My recipe (not my creation but the one I use which tastes "right" for me) has cumin and cardamom, not cinnamon and cloves, no sesame, and we use a thin techinah sauce rather than yoghurt. And we do spheres that don't have crunchy crust. Just mentioning to explain the differences. I don't think I've ever eaten it with the kind of flavors Rafika uses, and the flat ones I've had don't have the crunchy edges. That sounds good, as does her plating on the ring bread. Those tend to be very dry, so perfect for the piling on of the hummus, salad and falafel. Thanks for posting the video. That was a mood enhancer. :)